Name: Slow Cooker Chicken Tortilla Soup
Prep time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 white onion, chopped; 2 bell peppers, seeds and ribs removed, chopped; 3 cloves garlic, finely chopped; 1 cup frozen corn; ¼ cup chopped fresh cilantro, plus more for serving; 2 cups low-sodium chicken broth; 1 cup shredded Monterey jack; 3 small corn tortillas, cut into strips; sliced avocados, sour cream, and lime wedges, for serving; 1 lb boneless, skinless chicken breasts; 1 tbsp chili powder; 1 tbsp ground cumin; 1 tsp kosher salt; 1 tbsp extra-virgin olive oil; 1 (15-oz.) can black beans, rinsed; 1 (15-oz.) can fire-roasted tomatoes

👨‍🍳 Instructions

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In a large slow cooker, spread the chicken breasts in an even layer across the bottom. Add the chopped onion, bell peppers, garlic, black beans, fire-roasted tomatoes, corn, chopped cilantro, chili powder, cumin, and kosher salt. Pour the chicken broth over all ingredients. Cover and cook on low until the chicken is cooked through and easily falls apart, 5 to 6 hours.

Using two forks, shred the cooked chicken directly in the slow cooker. Sprinkle the shredded Monterey Jack cheese over the top. Cover and continue cooking on low until the cheese is fully melted, about 5 minutes more.

Meanwhile, in a large skillet over medium heat, warm the extra-virgin olive oil. Add the corn tortilla strips and cook, tossing occasionally, until they become crispy and golden brown, about 3 minutes. Transfer the tortilla crisps to a paper towel-lined plate and season lightly with salt.

Ladle the chicken tortilla soup into serving bowls. Top each serving with the crispy tortilla strips, sliced avocados, a dollop of sour cream, and additional fresh cilantro. Serve with lime wedges on the side for squeezing over the soup.

🎉

You're all done!

Enjoy your slow cooker chicken tortilla soup — and don't forget to share.

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Tips as you cook

Gather Soup IngredientsMise en place makes cooking easier
Slow Cook the SoupChicken should shred easily when done
Shred Chicken & Melt CheeseUse two forks for easy shredding
Crisp Tortilla StripsToss often for even crisping
Gather ToppingsSet up a topping bar for serving
Assemble & ServeAdd toppings just before serving
Enjoy Your Soup!Squeeze fresh lime for extra zing

Swaps, storing and making ahead

Good to know

Swaps

No fire-roasted tomatoes? Use regular canned diced tomatoes instead.
No Monterey Jack? Shredded cheddar or a Mexican cheese blend melts in just as well.
No fresh corn tortillas on hand? Crushed tortilla chips make a quick swap for the fried strips.

Storing it

Store leftover soup in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat on the stovetop until steaming hot; add fresh tortilla strips just before serving.

Making it ahead

The soup base can be made up to the shredded-chicken stage and kept in the fridge for up to 2 days; reheat and add cheese and tortilla strips just before serving.

Notes by Meez Magic, written for this recipe. Use your judgment.

Per serving